Andalusian Onion And Potato Omelette
|Olive oil||1⁄2 Cup (8 tbs)|
Cut potatoes lengthwise in fine slices.
Heat 1/2 cup olive oil in large frying pan.
Fry potatoes lightly while chopping onion.
Push potatoes into a corner of pan, add chopped onion, and put potatoes on top of onion.
Season with salt and pepper.
While they cook, chop the potatoes and onion with a spoon or spatula until they are almost a puree.
(The potatoes and onion can be fried several hours in advance with equally good results.) Allow potato-onion mixture to cool at least 5 minutes before dividing in equal parts and adding to 2 bowls, each containing 2 eggs beaten with salt.
I have posted the instructions for "Spanish" Omelet. Please follow them to finish this.
Calories 474 Calories from Fat 285
% Daily Value*
Total Fat 32 g49.6%
Saturated Fat 5.4 g26.8%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 183.1 mg7.6%
Total Carbohydrates 39 g13.2%
Dietary Fiber 5.1 g20.5%
Sugars 5 g
Protein 11 g21.3%
Vitamin A 5% Vitamin C 66.3%
Calcium 6.5% Iron 14.3%
*Based on a 2000 Calorie diet